Cured Ham with Vinegar and Caramelized Shallots from The Cooking of South West France by Paula Wolfe
To remove excess salt from the Bayonne ham, soak the slices in a mix of milk and 2 tablespoons water for 2 hours. Drain and pat dry. Meanwhile, preheat the oven to 200°F. Place the whole shallots...
Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at app.ckbk.com.
Cooking tools:
Ingredients
- 2½ tablespoons rendered duck fat or butter
- 12 small whole shallots (5 ounces) plus 3 tablespoons coarsely chopped shallots
- 1½ tablespoons milk, if using Bayonne ham
- 2 slices (2 ounces each) jambon de Bayonne or Serrano ham
- 1 tablespoon very fine red wine vinegar or quality sherry vinegar
- 3 teaspoons sugar
- 1 whole garlic clove, peeled and halved
- 1 imported bay leaf
- 1 sprig of thyme
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More dinner inspiration, straight to your inbox
Get recipes worth saving and practical cooking tips. No account needed.
More Like This
Creamy Shallot Vinaigrette from The Cooking of South West France by Paula Wolfert
app.ckbk.com
Périgueux Sauce from The Cooking of South West France by Paula Wolfert
app.ckbk.com
Swiss Chard, Giblet, and Ham Stuffing from The Cooking of South West France by Paula Wolfert
app.ckbk.com
Champagne Shallot Dressing from The Silver Palate Cookbook by Julee Rosso and Sheila Lukins
app.ckbk.com
Steamed Mussels with Ham, Shallots, and Garlic from The Cooking of South West France by Paula Wolfer
app.ckbk.com
Champagne Baked Ham
master-recipes.com
Cassoulet in the Style of Toulouse from The Cooking of South West France by Paula Wolfert
app.ckbk.com
Steamed Mussels with Bayonne Ham
saveur.com